Ready to buy but not sure how? For customers in the USA and Canada, our products are available (1) through our online store, (2) by contacting our Sales Team directly, (3) or through one of our Dealer partners. We can help you find the right oven for your home or business! If you are outside of North America, contact our Sales Team or our international distributor network for assistance with your purchase.Learn More About How To Buy

Forno Bravo primary office in Salinas, CA where most of our products are manufactured. We sell worldwide direct and through Dealer partners. Want to personalize your pizza oven? Feel free to contact us directly. Offices are open Monday through Friday, 8AM to 4:30PM PST; or email us through our contact form.Contact Us

Forno Bravo's stainless steel or refractory Portable Pizza Ovens are extremely durable, heat up remarkably fast, and available in many different shapes and sizes to fit your specific needs. We're proud to say our industry leading wood fired ovens are manufactured in the United States with high grade materials and guarantee a premium performance.

Forno Bravo’s pizza ovens have been used to pioneer the food truck and pizza trailer catering business since 2004. In our commercial mobile line, we currently offer the Viaggio Mobile Drop-in Oven in tile and stucco finishes, perfect for attaching to your trailer or later transferring to a brick and mortar location. We sell the Professionale Trailer Edition in a modular kit, designed to reduce weight, while maintaining excellent heat retention and throughput. Forno Bravo also cooperates with many integrators who specialize in selling complete mobile pizza trailers to find the right oven and partner for your catering business needs.

Forno Bravo commercial pizza ovens can be configured for wood, propane or natural gas. All gas pizza ovens can operate with wood or gas in cooperation, providing maximum flexibility for your pizzeria. UL tested and certified, our gas features use the Avanzini Drago 125,000 BTU dual burner set up with US based electronics. Four setpoints allow digital temperature control for your pizza oven.
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Forno Bravo has sold thousands of commercial pizza ovens throughout the world. Here are just some of the photos of installations. Also, our Napolio custom tiled pizza oven gallery can show you just what our talented staff of artisans can do to personalize your pizza oven.
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Come see one of our ovens in action– up close and personal & treat yourself to one of Chef Leo’s incredible live demonstrations on a Forno Bravo commercial pizza oven.
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Our high-tech refractory outdoor fireplace kits are easy to assemble, provides an optional authentic firebrick interior and can be finished in any non-combustible material including stucco, brick or stone. This modular design offers a number of advantages over both a site-built brick and mortar fireplace and a metal firebox. The Calore and Fiamma wood fireplace kits warm up any outdoor patio.
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Designed for outdoor patios, Forno Bravo wood fired fireplace kits provide the perfect addition to your outdoor patio. Made in our Salinas, CA facility our lightweight refractory material is 100% made in the USA. We also offer fireclay trim kits for the interior of your fireplace.

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Forno Bravo works with many content partners, guest contributors and industry experts to provide a vibrant community. If you are interested in more than the standard social media and recipes, check out this summary page.
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Perfection is not easy and once achieved is no longer perfection because it seems there is always something better coming. That’s interesting to think about. Have you ever seen the most beautiful girl you thought you had ever seen in your life? How many times? Funny isn’t it.

I took this one off just in time. It finished cooking under foil as I prepared to make the pizza.

If I want that perfect piece of fish I will take out my Weber Smokey Mountain Bullet and use it as a base for setting up a fire over lump charcoal and then add in some wood chips before laying the fish on the grill. I just think a gas grill can’t get you there. The open fire, the coals, the smoking wood just bring something more basic, or raw to the cooking experience. To me, this is something I notice more with fish than with meat or chicken. I think fish is simply more delicate than our other favorite proteins. The timing has to be just right to get it off the grill so it can ease itself to the finish line on the plate. The flavors are more subtle also, which is perhaps why I notice the wood and smoke flavors so much more. A perfectly cooked piece of fish is about balance.

I didn’t have time to do this one on the Weber though. So, as a substitute I used my gas grill and accompanied it with a lot of wood chips in my smoke box. This baby was thick. I wasn’t timing it, but I was nervously watching it because I was going to take this piece of fish and use some of it on a pizza. I definitely didn’t want it to go past that critical moment, and I actually wanted to pull it off the grill before that moment to make sure it was moist.

I began to flake the flesh apart to place on the pizza. It’s perfectly done – almost just slightly under fully cooked.

I usually test my fish by pressing on the thickest part with a finger to sense the resistance. It’s a guessing game, but you can get a good sense of when it’s done this way with practice.

I laid this thick, beautiful piece of fish down and closed the lid. I did some more prep for what seemed like moments. I was nervous about this thing for some reason. I felt an urge to get out and turn it. But, I waited. I cut up some tomatoes. “You should let it sit there. Wait for it,” I kept saying to myself. I looked at the tomatoes and decided how many I would slice before I went back to check. Finally! I opened the lid and turned the fish. It was looking good! So, I put the lid back down to keep the smoke rolling around.

After a few more minutes, I did my finger test and decided that this piece of fish was done. It was time to rest it on the plate, covered in foil, as it finished cooking.

Grill it (see above) and set it aside. This can even be cooled when you put it on the pizza after the pizza has baked.

The Lemon Garlic Aioli:

I found an aioli recipe that looked good. There are tons of them online. Here is a link to the one I used from About.com Culinary Arts: *Link but you can use your favorite version Make this beforehand and it can sit in the fridge.

Grill set up with Pizza Steel on bottom, fire brick on the side, Forno Bravo Thick Pizza Stone on top and fire box in back.

Assemble:

Spread your dough

Drizzle with Olive Oil.

Place pinches of the ricotta cheese around the dough. Follow with enough tomatoes to make sure you balance their function as a sauce and topping. When you do bite into them, you get that explosion of flavor. *See photos and then feel free to ignore what I just wrote and add as many as you want! I try to place as many as I can cut side down, because they steam and really hold in the moisture in the oven and are extra juicy when you bite into them.

Add the torn up, or chopped basil leaves.

I have to wonder why I didn’t take the picture facing the fire?!

I was firing this pizza on my grill also. I used the Baking Steel as the base and my Forno Bravo Stone elevated above it as a refractory element to help hold the heat in when I opened the grill lid. I also set a fresh fire box of wood chips ablaze to add some real fire and smoke to the cooking set up.

Into the pizza grill it went.

I had to pull this out quickly because the steel bottom was so hot, it would have burnt the bottom. So, the dough didn’t quite get the rise I was hoping for.

The warm yellowtail topped with the Lemon Garlic Aioli to finish this off.

The Finishing Touches:

Pull off flakes of the yellowtail and spread around the pizza. Drip the aioli on top. In a sense, this pizza is upside down. The sauce is on top!

Stop the presses! OMG! TPII!!! Owen! Get over here and try this. In fact, it was so good, I wanted to make another. The dough was a little too burnt on the bottom. So, I wanted to give it another shot. I started the next on the top deck, the FB Baking Stone, and then moved it down to the steel to finish. This helped the crust situation and confirmed that This Pizza Is Insane (TPII)!!! I hope you were wondering what the heck that meant. If not, I feel sorry for you, but I’m impressed at the same time.

My grill didn’t do this justice! The heat was out of whack, but the taste was all there. This one is a winner!

The only issue with this pizza was the imperfect grill set up I had to bake it. I will be visiting this one again and working further toward pushing this toward perfection – which can never be achieved and will therefore allow me to enjoy this pizza over and over again on the journey.

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Vision Statement

Pizza Quest is a site dedicated to the exploration of artisanship in all forms, wherever we find it, but especially through the literal and metaphorical image of pizza. As we share our own quest for the perfect pizza we invite all of you to join us and share your journeys too. We have discovered that you never know what engaging roads and side paths will reveal themselves on this quest, but we do know that there are many kindred spirits out there, passionate artisans, doing all sorts of amazing things. These are the stories we want to discover, and we invite you to jump on the proverbial bus and join us on this, our never ending pizza quest.